Super easy, fast and absolutely delicious...my family loved these. I will most definitely be making these again! Thank you heaps.... ;-)
Bev's Chocolate Chip Cookies
EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.
174 Reviews for Bev's Chocolate Chip Cookies
OK, I just made these and added cinnamon,flax seed and used 2/3 c. Brown Sugar Splenda and dark chocolate chips. I also added applesauce to make the texture of the dough a little more moist. Don't overcook them! Be sure to pat then down because they don't spread out .They are slightly more cake like than I prefer my cookies but were very good and my hubby loves them. Always looking for healthier goody for the Gkids!
I substituted coconut oil for the canola and it worked out perfectly! I also only put in 1/2 cup of chocolate chips and they were the perfect balance of cookie and chocolate! Will make again!
I changed the recipe a little: 1/2 wheat 1/2 white flour, splenda instead of granulated sugar, and 1/4 cup + 2 T butter with 2 T applesauce (no canola oil). I know its not technically the original recipe, but they are sooooo good!
I tried this recipe as a quick treat for my kids' afternoon play date. It was so simple and so good! I substituted vegetable oil for the canola, honey for the sugar, and did not grind the the oats. I added toasted pecans and used dark chocolate chips. All 5 of the kids loved them as did I!! Thanks!